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Sauteed Strips of Chicken with Chanterelle Mushrooms

Sauteed Strips of Chicken with Chanterelle Mushrooms Sauteed Strips of Chicken with Chanterelle Mushrooms

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.













Trans-fat Free


¾ pound chicken breast halves, boneless, skinless
cut in 1/2-inch strips
tarragon leaves
to taste
black pepper
and salt, to taste
all-purpose flour
1 tablespoon olive oil
or butter
1 tablespoons butter
5 shallots
1 clove garlic
clove, chopped
¾ pound mushrooms
chantrelles, yellow and black, coarsely chopped
cup red wine
pinot noir or zinfandel
1 ½ cups chicken broth
3 tablespoons cream
chopped, or a handful of chive spears, for garnish


Sprinkle chicken strips with tarragon, salt and pepper, then dust with flour.

Lightly sauté in about half the butter (or butter-oil combination) until just cooked through (2 or 3 minutes). Remove from pan and set aside covered with foil to rest.

Sauté shallots, garlic and mushrooms in remaining butter until lightly browned, then pour in wine and cook over high heat until reduced to only a few tablespoons.

Add broth and cook over high heat until this too is reduced by about half and the liquid is well-flavored. Add cream, return chicken and accumulated juices to pan, and heat through briefly.

Serve immediately, garnished with chives if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 38830% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 223mg 9%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 70g
Vitamin A 7% Vitamin C 5%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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